Tender Grilled Hasselback Potatoes (Print version)

Crispy grilled Hasselback potatoes with garlic herb butter and fresh herbs, perfect for your next barbecue.

# What goes in:

→ Potatoes

01 - 4 medium russet or Yukon gold potatoes

→ Garlic Herb Butter

02 - 4 tbsp unsalted butter, melted
03 - 2 cloves garlic, finely minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp fresh thyme leaves
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper

→ Optional Toppings

08 - 2 tbsp grated Parmesan cheese
09 - 1 tbsp chopped chives
10 - Fresh cracked pepper to taste

# Cooking steps:

01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - Wash and scrub the potatoes thoroughly. Place each potato between two wooden spoons or chopsticks to act as a cutting guide. Slice crosswise at 1/8-inch intervals, cutting nearly to the bottom without slicing all the way through.
03 - In a small mixing bowl, combine the melted butter, minced garlic, chopped parsley, thyme leaves, kosher salt, and black pepper. Stir until well blended.
04 - Brush the garlic herb butter generously over each potato, taking care to work the mixture between the slices for even flavor distribution.
05 - Loosely wrap each potato in a double layer of aluminum foil, leaving the top slightly open to allow some crisping during cooking.
06 - Place the foil-wrapped potatoes directly on the grill, cover, and cook for 35 to 40 minutes. Brush occasionally with additional garlic herb butter. Remove the foil for the final 5 to 10 minutes to achieve a crisp, golden exterior.
07 - Transfer the potatoes to a serving platter. Sprinkle with grated Parmesan cheese and chopped chives. Serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • The accordion cuts catch all that garlic herb butter in every single crevice, making each bite wildly flavorful.
  • They look fancy enough for guests but honestly require almost zero skill once you nail the slicing trick.
  • Everything cooks on the grill so your kitchen stays cool and clean all summer long.
02 -
  • The wooden spoon trick is not optional because without it you will absolutely slice all the way through and end up with potato coins instead of a Hasselback.
  • Cutting too thick means the butter cannot penetrate and the centers take forever to soften, so aim for thin and consistent.
03 -
  • Soak the sliced potatoes in cold water for ten minutes and pat them completely dry before buttering to get the crispiest possible edges.
  • Use a silicone basting brush instead of bristle so you can really press the butter down into each cut without losing fibers in your food.

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